Citric Acid
Usage: Food Acid
Commercially prepared by the fermentation of molasses with fungal strains of Aspergillus niger. May also be isolated from pineapple by-products and low-grade lemons
E330 (Citric Acid) is listed as doubtful by MUIS — its source can vary, so verify before consuming.
Citric Acid
Usage: Food Acid
Commercially prepared by the fermentation of molasses with fungal strains of Aspergillus niger. May also be isolated from pineapple by-products and low-grade lemons
Nearly all citric acid is produced by fermenting sugar with the mould Aspergillus niger; the acid itself contains no animal material. MUIS lists it as doubtful because the fermentation medium and processing aids vary by producer. Citric acid from the major manufacturers is widely halal-certified.
Citric acid is a tricarboxylic acid that occurs naturally in citrus fruits. Commercial citric acid is produced industrially by fungal fermentation of molasses or other sugar sources using Aspergillus niger.
E330 (Citric Acid) is doubtful for Muslims according to the MUIS food additive listing. Citric acid is a tricarboxylic acid that occurs naturally in citrus fruits.
Citric acid is a tricarboxylic acid that occurs naturally in citrus fruits. Commercial citric acid is produced industrially by fungal fermentation of molasses or other sugar sources using Aspergillus niger.
E330 is commonly found in soft drinks, candies, jams and jellies, canned fruits, wine, and frozen foods.
Information on this page is for general reference only. Halal-status data is sourced from MUIS. For current regulatory status, allergen warnings, or dietary advice, please consult your local food safety authority or a qualified professional.